Berberis Vulgaris L.) Fruits Stored Under Refrigeration As Affected by Heat and Calcium Chloride Treatments

Home , Berberis vulgaris

DOI: 10.2478/cerce-2018-0037 Original Article Available online: www.uaiasi.ro/CERCET_AGROMOLD/ Print ISSN 0379-5837; Electronic ISSN 2067-1865 Cercetări Agronomice în Moldova Vol. LI , No. 4 (176) / 2018: 73-86

PHYSICOCHEMICAL TRAITS OF SEEDLESS BARBERRY (BERBERIS VULGARIS L.) FRUITS STORED UNDER REFRIGERATION AS AFFECTED BY HEAT AND CALCIUM CHLORIDE TREATMENTS

F. MORADINEZHAD1*, M. MEHREGAN1, M. JAHANI2

*E-mail: [email protected]

Received: June 05, 2018. Revised: Oct. 11, 2018. Accepted: Oct. 31, 2018. Published online: Oct. 3, 2019

ABSTRACT. The loss of chemical lightness. The highest antioxidant content characteristics and quality of the fresh (% 77.92) was observed in hot water seedless barberry fruit during storage and treated samples and the lowest (% 54.28) qualitative losses of its dried fruit are the was obtained on control. Also, the highest most important postharvest challenges in amount of anthocyanins and antioxidants barberry industry and its exports. The were obtained from samples treated with fresh harvested fruit samples were dried hot water. Only calcium chloride using an electrical drier at 50°C to 50% treatment had a significant effect on Ca moisture content. Thereafter, the effects content of the samples. The results of hot water alone (65°C for 45 sec), and revealed that postharvest application of hot water + 2% calcium chloride were hot water and calcium chloride treatments carried out on the quality maintenance improved the appearance quality and and chemicals during the cold storage of nutritional values of fresh seedless seedless barberry. The results showed that barberry fruit, as well as extend the cold the samples treated with calcium chloride storage life, likely due to reduced stored at 2°C had the highest TSS over pathogen contamination. time, whereas the titratable acidity of barberry fruits was not significantly Keywords: anthocyanins; antioxidants; affected by postharvest treatments. Hot hot water treatment; quality; postharvest. water alone or in combination with calcium chloride treatment increased INTRODUCTION redness and chroma values result in better appearance quality than control. In Seedless barberry tree (Berberis addition, the treatments reduced the vulgaris L.) belongs to the family of variable L* and thereby enhanced fruit Berberidaceae (Zargari, 1993).

1 Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran 2 Department of Plant Protection, College of Agriculture, University of Birjand, Birjand, Iran

73 F. MORADINEZHAD, M. MEHREGAN, M. JAHANI

Barberry is one of the important content influences the parameters fruits owing to its extensive medicinal underpinning senescence, such as res- properties, its resistance to a wide piration, protein content, chlorophyll, range of adverse water and soil and membrane fluidity (Poovaiah, conditions, its role in the industry, and 1986). A study on the effect of Ca on its environmental impact in Iran. mechanical properties of potatoes and Fresh barberry fruits have high water the cell wall reported that Ca content (about 80%) at harvest time. application alleviated the stress of Therefore, normally, the main part of degradation of potato tissue and cell the harvested fruit is dried to reduce wall (Cybulska et al., 2011). microbial contamination leading to Similarly, Moradinezhad and Khayyat postharvest losses along the supply (2014) reported that the treatments chain. In this respect, the main with hot water, 2% CaCl2 and 2 mM problems for the barberry industry are salicylic acid (SA), extended the shelf related to its traditional drying life and inhibited the decay of methods and its improper handling pomegranates, compared to the and packaging (Kafi et al., 2002). The control. It has been shown that post- drawbacks of traditional methods of harvest Ca treatment extended the barberry processing, including the shelf life of strawberries, so that the extensive reduction of the fruit dipping of strawberries in 1% CaCl2 moisture for its longevity and the long solution increased Ca content of the duration of its drying by traditional fruit tissue, maintained fruit firmness, methods, reduce its postharvest and controlled postharvest decay of quality and safety. In addition, the fruits (Garcia et al., 1996). Heat demand for fresh small fruits, like treatment has been applied in different barberry and cranberry, has been studies, as an alternative to chemical raised in the market during the last treatments for harvested fresh fruits decade because of consumers and vegetables (Mahajan et al., 2014). awareness about the high nutritional Heat treatment, especially in the form value of fresh produce, needed for of hot water, to remove pests and human well-being. Hence, postharvest fungal diseases in plants has treatments are essential to minimize commenced being commercially microbial spoilage and reduce the risk applied since the early 20th century of pathogen contamination for fresh (Escribano and Mitcham, 2014). fruits. Then, interests aroused to this Calcium chloride (CaCl2) is safe technique, that merely uses heat widely applied to fruits and as an alternative to chemical vegetables, in either full or cut forms, treatments to control postharvest as a preservative and tissue hardening decay of the harvested fresh fruits agent (Martin-Diana et al., 2007). It is (Fallik, 2004). The heat treatment may known that aging rate depends on the be applied in several ways to fresh tissue Ca content, so that higher Ca fruits and vegetables, but hot water

74 PHYSICOCHEMICAL TRAITS OF BARBERRY FRUITS AS AFFECTED BY HEAT AND CaCl2 dip is most preferred because it is MATERIAL AND METHODS more efficient than air in heat transfer (Fallik, 2004). Preparation of plant material A recent study focused on the and treatments effect of pre-storage treatment, Uniform branches from determined including the immersion of stone trees were harvested from Research fruits in water with various Orchard of the University of Birjand, Birjand, Iran, and transferred to the temperature (24-70°C) on the control physiology laboratory on October 23, of brown rot and found that 2015. Fresh fruits were then separated immersion in 60°C hot water for from the branches and stored at 10°C 60 sec. reduced the disease by as high before treatment. as 73% in peach and nectarine fruits The fresh fruit samples were dried during cold storage (Karabulut et al., using an electrical drier (Suzuki Food 2010). Dehydrator, ZFD-1200, China) at 50°C to Previous studies have revealed 50% moisture content. Thereafter, fruits that hot water dip is adequately were immersed either in a solution of 65°C hot water + 2% CaCl2 or in hot effective on maintaining the quality of water (65°C), alone for 45 sec. The some freshly cut crops, like lettuces control samples were immersed in (Murata et al., 2004; Moreira et al., distilled water at 25°C and for 45 sec. 2006), eggplants (Barbagallo et al., Afterward, they were packed in LDPE 2012), and onions (Siddiq et al., bags (10 × 15 cm, 0.02 mm thickness) 2013). with normal atmosphere and were stored As the literature shows, there is in a refrigerator at 2±0.5°C. little information about the effects of The physical traits (color components) and chemical traits (total soluble hot water dip and CaCl2 treatments and their combination on the solids, titratable acidity, anthocyanin, antioxidant activity, phenolic compounds, postharvest response of fresh seedless and fresh fruit Ca content) were measured barberry fruits held at cold storage. after 45 days of cold storage. Postharvest treatments may make it possible to maintain the Color measurement of the samples nutritional quality of barberry, even The following color components of when it has higher moisture content the fruits were determined with a color- because fresh fruits possess the meter (TES-135 A, Taiwan), after three highest chemical quality, but they can weeks of cold storage: L* (lightness), be stored only for a short time or in a* (-greenness to + redness) and b* (-blueness to + yellowness). The frozen form. indicator C (Chroma) and h˚ (Hue) was Therefore, in this report, we determined by equations (1) and (2), examined the effect of hot water and respectively (Hosseini and Moradinezhad, CaCl2 treatments on semi-moist 2018). barberry fruit in order to reduce losses 2 2 and to extend storage life, as well as C  a  b (1) to improve fruit quality. hue˚ = arc tang (2)

75 F. MORADINEZHAD, M. MEHREGAN, M. JAHANI

Measurement of total soluble solids volumetric flask and was adjusted to The fruit samples were oven-dried 100 mL, by adding distilled water. at 50°C and were then ground. Thereafter, Then, the diluted extract was titrated 25 g was taken from each sample and with 0.1 N NaOH in the presence of phe- mixed with 100 mL water and was nolphthalein as an indicator (2-3 drops). extracted by a cloth filter with tiny mesh. Titration was terminated when a light The total soluble solids of the extract was pink color emerged for few seconds. measured with a hand-held refractometer Fruit total acidity (in mg 100 mL-1 (RF 10, 0-32%, Extech Co., USA) at fruit juice) was calculated by the 25°C, and expressed as °Brix. following equation (3) and was reported on the basis of malic acid (the dominant Titratable acidity acid in barberries). To measure titratable acidity (TA), 5 mL of the extract was poured into a (3) Titrable acidity (mg acid equivalent weigh × NaOH normality × volume of NaOH used in titrati on × 100 = mL-1 fruit sample size × 10 juice)

Total anthocyanin was adjusted to 25 mL, by adding buffer Total anthocyanin content was solution (pH = 4.5), containing a mixture quantified spectophotometrically by the of 1 M sodium acetate and 1 M hydro- pH differential method. A volume of 2 mL chloric acid. of the fruit extract was added with 25 mL The absorption by the samples was of buffer solution (pH = 0.1), that recorded at 510 nM (Rapisarda et al., contained a mixture of 0.2 M potassium 2000). Anthocyanin concentration was chloride and 0.2 M hydrochloric acid. determined by equation (4). Then, another 2 mL of the plant extract

C mg L–1 = (abs pH 2 – abs pH 4.5) × 484.82 × 1000/24825 × DF (4)

Measurement of antioxidant activity after 20 min. The supernatant was collec- Antioxidant activity (%) was ted and refrigerated for 24 hrs. Afterward, determined by DPPH (2, 2-diphenyl-1- 500 μL of the extract was mixed with picrylhydrazyl) method. Briefly, a quantity 1.5 ml of DPPH solution, and was placed of 1 g of the dried sample was separated in darkness for 60 min, and recorded at and mixed with 10 ml of 70% methanol. 517 nm. The following equation (5) was Then, it was placed on a shaker for used for the calculation. 10-15 min and was centrifuged at 150 rpm,

absorbance of control – sample of absorbance × 100 Antioxidant activity (%) = (5) absorbance of control

Measurement of phenolic compounds Shimadzu, Tokyo, Japan). A calibration Total phenolic compounds (TPH) curve was also prepared using gallic acid were measured by Folin-Ciocalteau’s (Merck KGaA, Darmstadt, Germany) and (FC) assay (Makkar et al., 1993). The results were expressed as mg gallic acid absorbance was measured at 725 nm, per 100 g dry matter. using a spectrophotometer (Biospec 1601,

76 PHYSICOCHEMICAL TRAITS OF BARBERRY FRUITS AS AFFECTED BY HEAT AND CaCl2

Measurement of calcium content fruit lightness (Table 1) after 45 days Calcium (Ca) content of the extracts of cold storage. Also, hot water was measured by atomic absorbance increased redness, yellowness, and device (Li et al., 2007). color intensity of the fruits by increasing a*, b*, and C, respectively Statistical design and data analysis The study was laid on a (Table 1). It has been reported that the Randomized Complete Block Design with L* and hue values of cherries four replications. Data were analyzed by gradually decreased in storage, but Ca the GenStat (version 12.1, VSN, treatment postponed this loss for four International, Ltd., UK, 2009) statistical weeks (Wang et al., 2015). program. Means were compared by Brambilla et al. (2011) also found Fisher’s LSD test at the 5% level. that the redness (a*) of blueberry fruits was increased when they were RESULTS AND DISCUSSION treated with hot water, that was in consistence with the presented results Color properties in our study. However, in a study on Analysis of variance for fruit the immersion of freshly-cut papaya color components (a*, b*, C, and L*) in 0.1% cinnamaldehyde and 0.75% revealed that the effect of treatments calcium chloride, it was reported that was significant (p< 0.01) on lightness L* and hue values were increased in (L*), redness (a*), and color intensity compared to control (Albertini et al., (C). 2016). Also, after six days of storage, According to means comparison, Chroma in samples treated with the treatments of hot water alone and 0.75% calcium chloride was higher hot water + CaCl2 did not differ than those of control and it was significantly and both improved color constant until the end of storage, components in the stored fruits, whereas it was decreased in other compared to the control (Table 1). treatments (Albertini et al., 2016), that Accordingly, both treatments reduced was in agreement with our results. the variable L* and thereby enhanced

Table 1 - Effect of immersion treatments on the studied color components of fresh seedless barberries Color components Postharvest treatments L* a* b* C h˚ Control 27.49 a 35 b 8.03 a 36.02 b 14.22 a Hot water 24.09 b 43.6 a 9.12 a 44.62 a 11.74 a

Hot water + 2% CaCl2 23.01 b 40.4 a 8.87 a 41.44 ab 12.56 a Similar letters in each column show insignificant differences at p< 0.05 level.

77 F. MORADINEZHAD, M. MEHREGAN, M. JAHANI

Total soluble solids the treatment with hot water + 2% Analysis of variance indicated CaCl2 significantly changed TSS, that total soluble solids (TSS) were compared to untreated control. The influenced by immersion significantly highest TSS (6.84 °Brix) was (p<0.01). Means comparison of observed in treated fruits with hot postharvest treatments showed that water + 2% CaCl2 (Fig. 1).

Figure 1 - Effect of hot water alone and hot water + 2% CaCl2 treatments on total soluble solids of fresh seedless barberry fruit stored at 2°C for 45 days

The increase in sugar content acidity of barberry fruits was not during storage can be partially related significantly affected by postharvest to the loss of fruit juice and the treatments. increased concentration of fruit juice The fruits lose their acids over contents (Sayari et al., 2009). Since the storage due to the decomposition sugar and acids act as the main of organic acids (Rabiei and Rahmani, substrate for respiratory metabolism, 2014). Organic acids may be mostly the loss of TSS during storage is respired, as a carbon source during the mainly due to the respiration and the tricarboxylic acid cycle. Thus, TA conversion of sugars to carbon concentration is reduced during dioxide and water. There is a report storage (Kays et al., 2004). The loss of showing that the treatment with hot cherry taste during the loss of fruit water (50°C for 3 min) and hot water acids impairs the potential shelf life of + 2% CaCl2 improved TDS in pome- this fruit. Therefore, inhibition of the granate fruits ‘Shishe-Kab’, as com- loss of fruit acid is the main goal to pared to control (Moradinezhad et al., extend the shelf life and its 2014). marketability (Mattheis et al., 1997). In contrary to our results, in previous Titratable acidity (TA) studies on fig and pomegranate fruits, According to the results of the TA significantly increased in analysis of variance, the titratable treated fruit with CaCl2. It is reported

78 PHYSICOCHEMICAL TRAITS OF BARBERRY FRUITS AS AFFECTED BY HEAT AND CaCl2 that TA of fig fruits was increased pomegranate fruits ‘Shishe-Kab’ during storage when they were treated cultivar, as compared to control. with calcium chloride and calcium lactate (Irfan et al., 2013). Similarly, a Anthocyanin study on the foliar application of Analysis of variance revealed the different rates of calcium chloride and significant impact of postharvest urea on pomegranate fruits showed immersion treatments on the antho- that 2% CaCl2 had the highest impact cyanin content of the samples. Means on increasing the TA of the fruits comparison indicated that the highest -1 (Ramezanian et al., 2009). anthocyanin (0.39 mg L ) was Moradinezhad et al. (2014) re- observed in treated fruit with hot ported that the treatment with hot water and the lowest (0.24 mg L-1) water (50°C for 3 min) and hot water value was obtained on control (Fig. 2). + 2% CaCl2 enhanced the TA of

Figure 2 - Effect of hot water alone and hot water + 2% CaCl2 treatments on anthocyanin content of fresh seedless barberry fruit stored at 2°C for 45 days

Anthocyanins are highly instable remarkably, so that lower storage molecules in foods whose color temperature increases anthocyanin stability is strongly determined by content of Arbutus unedo L. fruits metal ions and sugars, pH, tempe- (Guerreiro et al., 2013). rature, structure, oxygen, light, Aghdam et al. (2013) reported enzymes, and other accompanying that CaCl2 at various rates enhanced compounds (Rein, 2005). anthocyanin content of cornelian Like most reactions, the cherry (Cornus mas) fruits. In addi- decomposition of the anthocyanins is tion, Giovanelli et al. (2012) conduc- considerably accelerated with tempe- ted a similar study on blueberries and rature rise. So, the storage tempe- reported that hot water treatment rature impacts anthocyanin content increased fruit anthocyanin content

79 F. MORADINEZHAD, M. MEHREGAN, M. JAHANI slightly, which is consistent with our significantly (p< 0.01) by the hot findings. In contrast, Brambilla et al. water alone, and hot water + 2% CaCl2 (2011) reported the loss of treatments. The highest antioxidant anthocyanin content in blueberry by content (% 77.92) was observed in hot postharvest hot water treatment. water treated samples and the lowest (% 54.28) was obtained on control Antioxidant (Fig. 3). As the analysis of variance showed, antioxidant was influenced

Figure 3 - Effect of hot water alone and hot water + 2% CaCl2 treatments on antioxidant content of fresh seedless barberry fruit stored at 2°C for 45 days

The loss of antioxidant capacity response to the increased capacity of at higher temperatures may be free radicals (Jacobo-Velázquez et al., partially related to the decrease in 2011), which is similar to our results. ascorbic acid content as a non-enzymatic antioxidant factor (Javanmardi Total phenolic compounds and Kubota, 2006). The results show that postharvest Lower antioxidant capacity at dipping treatments affected signifi- higher temperatures and during cantly total phenolic compounds of storage is likely to associate with the fruits, compared to control. The fact that a great part of antioxidant highest phenol content (4.1 mg g DW) compounds is consumed to defend was observed in fruits treated with hot free radicals (Gulen and Eris, 2004). water + 2% CaCl2, and the lowest Different rates of CaCl2 increased (3.88 mg g DW) was obtained with considerably the antioxidant capacity hot water alone treatment (Fig. 4). of comelian cherry fruits, compared to Phenols are representative of a large control (Aghdam et al., 2013). It has group of secondary compounds been reported that Ca in carrots (flavornoids, anthocyanins, tannins, augments antioxidant activity in and lignins) in plant tissues (Grace

80 PHYSICOCHEMICAL TRAITS OF BARBERRY FRUITS AS AFFECTED BY HEAT AND CaCl2 and Logan, 2000). The antioxidant in comelian cherry fruits during property of polyphenols is associated storage and the samples treated with with their high responsiveness as higher CaCl2 rates displayed a more electron or hydrogen donor, the remarkable increase in fruit phenol establishment of stability and the content (Aghdam et al., 2013). In removal of paired electrons due to addition, it has been reported that their chemical structure, their treatment of raspberry and strawberry capability in the transport of metallic fruits with 2% CaCl2 dip had a ions, the capability of flavonoids in positive effect on the retention of the changing peroxidation trend by total phenolic contents, during the changing the fats, and the reduction of storage period (Turmanidze et al., membrane fluidity (Arora et al., 2017). Hot water treatment is known 2000). These changes can inhibit the to have desirable impacts on the penetration of free radicals and limit maintenance of polyphenol compo- peroxidase reactions. These com- nents in fruits, maybe because of the pounds are strong antioxidants in inactivation of endogenous polyphe- stressful plant tissues and this feature nol oxidase enzyme of the fruits is associated with the skeleton (Rossi et al., 2003; Sablani et al., structure of a phenolic group of these 2010; Skrede et al., 2000). However, metabolites. Aromatic ring-binding postharvest hot water treatment of hydroxyl groups can scavenge free blueberries resulted in the loss of total radicals and mitigate oxidative phenols of the fruits over the storage damages, thereby protecting cell (Giovanelli et al., 2012). Similarly, structure against the adverse effects of Brambilla et al. (2011) reported that stress (Al-Amier and Craker, 2007). total phenol compounds of blueberries Similar results showed that CaCl2 at were decreased after the application various rates increased total phenols of hot water.

Figure 4 - Effect of hot water alone and hot water + 2% CaCl2 treatments on total phenolic compounds of fresh seedless barberry fruit stored at 2°C for 45 days

81 F. MORADINEZHAD, M. MEHREGAN, M. JAHANI

Calcium content revealed. The results indicated that the The treatment of the fruits with highest Ca content (6.039 mg L-1) was hot water + 2% CaCl2 significantly related to the treatment with hot water (p< 0.01) increased Ca content of the + 2% CaCl2 and the lowest (2.457 mg tissues as analysis of variance L-1) was observed in control (Fig. 5).

Figure 5 - Effect of hot water alone and hot water + 2% CaCl2 treatments on Ca content of fresh seedless barberry fruit stored at 2°C for 45 days

Ca ion is likely to enter into fruit CONCLUSION tissue through the cracks in cuticle and epidermis (Glenn and Poovaiah, Owing to less attention to use 1985). A significant increase was postharvest technologies in barberry observed in Ca content of the fruits industry in Iran, the main part of immersed in cold water containing Ca harvested fruit are dried. However, (Wang et al., 2014). Similarly, a study demand for fresh barberry fruits on the application of CaCl2 at four raised and so there is a need to rates of 0.5, 1, 1.5, and 2% showed prepare fresh produce with safety for that the highest Ca content of the marketing. The results of this study tissues after the storage time was revealed that postharvest application obtained from the treated samples of hot water and calcium chloride with 2% CaCl2 (Madani et al., 2014). treatments improved the appearance Likewise, the postharvest appli- quality and nutritional values of fresh cation of CaCl2 considerably en- seedless barberry fruit, as well as hanced Ca content of the fruit tissue extend the cold storage life, likely due in raspberries and strawberries to reduced pathogen contamination. (Carlos, 2014; Turmanidze et al., However, further research is needed 2017) and apple (Chardonnet, 2003; to recommend for commercial Torres et al., 2017) stored under application. refrigeration.

82 PHYSICOCHEMICAL TRAITS OF BARBERRY FRUITS AS AFFECTED BY HEAT AND CaCl2

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